25 years ago I was given this recipe for Festive Yam Casserole from a co-worker and have been serving it at my Thanksgiving dinner since.  The layer of creamy yam filling with the crunchy topping of pecans and coconut will become  a family favorite at your dinner table.  This is a great side dish at any holiday table or everyday meal.

Festive Yam Casserole
4 cups yams, cooked
1/4 cup granulated sugar
1/4 cup milk
1/3 cup butter, melted
1 teaspoon vanilla extract
2 eggs, beaten

Topping
2/3 cup shredded coconut
2/3 cup brown sugar
1/3 cup flour
1/3 cup butter, melted
2/3 cup pecans

Preheat oven to 350 degrees.  In large bowl add the yams and mash with a potato masher or fork.  Add the sugar, milk, butter, vanilla and eggs and mix well.  You can also combine all the ingredients in the bowl of a Ninja Food Processor and pulse until creamy, about 45 seconds.  Spoon into an 8 inch baking dish that has been sprayed with cooking spray.  In the bowl of a food processor combine the coconut, brown sugar, flour, butter and pecans and pulse for 30 seconds.  In the Ninja Food Processor pulse 4 times.  Sprinkle over yam mixture and bake uncovered for 30 minutes or until golden brown and hot.